PJB-2009-248
LTERED ENERGY STATUS IN PERICARP BROWNING OF LITCHI FRUIT DURING STORAGE
EN YANG1,4, WANGJIN LU2, HONGXIA QU1, HEDONG LIN3, FUWANG WU1,4, SHAOYU YANG1,4, YULONG CHEN1,4 AND YUEMING JIANG1,*
Abstract
Browning is a major postharvest problem in litchi fruit which results in reduced shelf life and commercial value. Fruit browning could be related to deficient energy, which could result in a gradual loss of compartmentalization of enzymes and their substrates and then initiates enzyme-catalyzed browning reaction. Experiments were conducted to further examine the energy status in relation to pericarp browning of litchi fruit during storage. Litchi fruit were treated with exogenous adenosine triphosphate (ATP) or water (control) and then stored for up to 5 days at 25°C. Membrane permeability, production of reactive oxygen species, levels of quinine pool and contents of ATP, adenosine diphosphate (ADP) and adenosine monophosphate (AMP) in pericarp tissues of litchi fruit were measured after 0
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